Ingredients:

  • 1 large red onion, peeled and cut into wedges (approx. 200g / 7 oz)
  • 1 red bell pepper, seeded and cut into 1-inch pieces (approx. 150g / 5 oz)
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces (approx. 150g / 5 oz)
  • 2 carrots, peeled and cut into 1-inch pieces (approx. 150g / 5 oz)
  • 2 zucchini, cut into 1-inch pieces (approx. 200g / 7 oz)
  • 1 head of broccoli, cut into florets (approx. 300g / 10.5 oz)
  • 1 pint cherry tomatoes (approx. 250g / 9 oz)
  • 4 cloves garlic, minced (approx. 12g / 0.4 oz)
  • 3 tablespoons olive oil (45 ml / 1.5 fl oz)
  • 1 tablespoon dried Italian herbs (oregano, basil, thyme, rosemary) (10g / 0.35 oz)
  • 1 teaspoon smoked paprika (5g / 0.18 oz)
  • ½ teaspoon salt (3g / 0.1 oz)
  • ¼ teaspoon black pepper (1g / 0.04 oz)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Chop all the vegetables into roughly uniform sizes for even cooking.
  3. In a large bowl, toss the vegetables with olive oil, minced garlic, Italian herbs, smoked paprika, salt, and pepper. Make sure everything is well coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Don't overcrowd them, or they'll steam instead of roast.
  5. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through for even browning.
  6. Garnish with fresh parsley (if using) and serve immediately.